Frozen Christmas Wreath
Yield
1 ringPrep
?Cook
?Ready
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
boiled and cooled |
*
|
| 1 | x |
cranberries
fresh or frozen |
*
|
| 1 | bunch |
mint sprigs
fresh |
* |
| 2 | each |
lemons
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
boiled and cooled |
*
|
| 1 | x |
cranberries
fresh or frozen |
*
|
| 1 | bunch |
mint sprigs
fresh |
* |
| 2 | each |
lemons
|
|
Directions
Freeze this floating ring in stage so decoration don't rise to the top and add to a holiday punch bowl.
NEVER use real holly; it is poisonous.
In a 10 inch ring mold, freeze ¼ inch water until solid.
Pour ⅛ inch cluster of 3 cranberries around inner edge of mould and freeze until solid.
Repeat with second 1/8th inch layer of water and cranberries around outer edge of mould; freeze.
Repeat water layer; arrange tiny clusters of mint and single leaves face down among berry clusters to look like holly.
Freeze.
Using stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin rounds.
Pour ⅛ inch water into mould; arrange overlapping lemon slices all around mould.
Tuck in mint leaves, face down; freeze.
Repeat pouring in water; arrange ring of cranberries against outer edge of mould and freeze.
If necessary pour in water to top of mould; freeze.
To unmould, dip ring into cold water for 30 seconds; invert on plate and unmould.
Slide into punch, rounded side up.
